Century Egg & Pork Congee (Instant Pot)

This recipe for Century Egg & Pork Congee is a humble, simple Chinese dish featuring silky rice porridge simmered with tender pork and preserved duck egg.

Course Main Course

Cuisine Asian, Cantonese, Chinese

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings

Calories 315kcal

Author Michelle

Ingredients

Pork:

100 g lean pork thinly sliced
2 teaspoon light soy sauce
1 teaspoon sesame oil

Rice:

1 C white jasmine rice (long-grain) rinsed
1" knob fresh ginger thinly julienned
8-10 C chicken broth or water adjust to your preference: add more water for thinner congee; add less for thicker
½ teaspoon sea salt or to taste
¼ teaspoon white pepper or to taste
2 preserved century egg peeled and rinsed

Garnishes: (optional)

1 tablespoon toasted sesame oil
2 sticks fried Chinese long donut (yu tiao) sliced
2 stalks green onions chopped
2 tablespoon fresh cilantro chopped
chili oil
fried onion/shallot
pork floss

Instructions

Marinate the pork:

Combine the lean pork slices with soy sauce and sesame oil and give it a stir. Set aside.

Prepare the rice:

Rinse the rice under cold water until the water runs clear.

Cook the congee:

To an Instant Pot (pressure cooker), combine the rinsed rice, ginger, 8-10 C of chicken broth or water (adjust to your consistency preference), salt and white pepper.
Add the lid, set the valve to Seal. Press the PORRIDGE function and set to 15 minutes on HIGH PRESSURE.
Let the pressure naturally release.
Hit CANCEL and press the SAUTE function.
Add the marinated pork to the congee and stir, until the pork is cooked, about 5-6 minutes.
Add in the preserved century egg and simmer for another 1-2 minutes.
Turn off the Instant Pot. Remove century egg and cut into slices.
Ladle congee into serving bowls. Top with century egg, garnishes and serve immediately.

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